Fried Spring Rolls
1 serving
10 minutes
Fried spring rolls are a culinary treasure of Pan-Asian cuisine, where the crispy texture harmoniously combines with the rich flavor of the filling. Inspired by traditional Asian rolls, they gained popularity due to the delicate balance of freshness and richness. At their core is tender duck meat complemented by spicy arugula and sweet ramiro pepper, wrapped in thin rice paper. A light frying in duck fat gives them an appetizing crust and deep aroma. Served with a spicy mayonnaise and chili sauce that highlights the meaty notes and freshness of the greens, they are ideal as an appetizer or main dish, perfect for both family dinners and elegant gatherings. Each portion is an explosion of flavors that unites Eastern traditions with modern gastronomic preferences.
1
Cut the pepper into thin strips.
- Ramiro pepper: 50 g
2
Cut the arugula in half.
- Rocket (arugula): 20 g
3
Cut the fried, baked, or boiled duck into strips.
- Roast duck: 85 g
4
Soak the rice paper sheet in cool water for a few seconds.
- Rice paper: 3 pieces
5
Place it on a flat surface. Top it with greens.
- Fresh herbs: 30 g
6
Add pepper.
- Ramiro pepper: 50 g
7
Then place the duck.
- Roast duck: 85 g
8
Roll the filling in the roll. Repeat this with the other sheets.
9
Place the rolls in the heavily heated oil in the pan. Duck fat can be used instead of or along with the oil to enhance the flavor.
- Vegetable oil: 2.5 tablespoons
- Roast duck: 85 g
10
Fry on all sides for 2 minutes.
11
For the sauce, mix mayonnaise and chili sauce, add a pinch of ground pepper.
- Mayonnaise: 3 tablespoons
- Chili sauce: 1 teaspoon
- Mixed peppercorns (four peppers): pinch